- 1 Russet Potato, Scrubbed and peeled
- 1 tablespoon Canola Oil
- 1/2 teaspoon Kosher Salt, Plus additional
Set a mandolin on the thinnest setting. Slice the potato.
In a gallon-size zip top bag, place the potato slices, oil and salt. Shake until the slices are well-coated.
Line a microwave-safe plate with a piece of parchment paper. Place potato slices in a single layer so they do not touch. Sprinkle with additional kosher salt. Reserve the remaining potato slices.
Microwave the plate on high for 3 to 5 minutes, watching closely. The chips are done when they just start to brown. Do not over brown. And do not undercook, as the chips will not crisp.
Remove the chips and let cool. Repeat with the remaining chips.